Making your own pasta sauce can be simple. In fact, after whipping up a batch of this homemade tomato sauce, we were a little perplexed why we don’t do it more often. Take a break from the jarred sauce and make your own that’s guaranteed to be much more rich and flavorful than the store bought stuff. If you decide to use fresh tomatoes (which we did for this recipe), you can even get the kids involved de-seeding the tomatoes. It’s a mess of fun.
3 minced garlic cloves
1/4 cup extra virgin olive oil
1 can (28 oz.)crushed tomatoes***
1/2 teaspoon of dried oregano
handful of chopped fresh basil
2 minced shallots
salt and pepper
***we opted to de-seed fresh tomatoes (about six) for this recipe and that worked equally as well.
1. In a large saucepan or Dutch oven add the olive oil, shallots and garlic cloves. After the garlic and shallots begin to sizzle, add the remaining ingredients, except the basil.
2. Let tomato mixture simmer and thicken about 10-15 minutes. Add the fresh basil and enjoy.
Photo credit: Erin Lem; Recipe adapted from America’s Test Kitchen.